Autumn Orchard Pie by Hannah Mark
  • for the crust:
  • 2 1/4 c all-purpose flour
  • 1 c unsalted butter
  • a pinch of salt
  • 1/4 c cold water
  • for the filling:
  • 6 apples, assorted (I used mutsu, braeburn, swiss gourmet, empire, and jonagold)
  • 2 bosc pears, not too ripe
  • 6 tbsp sugar
  • 1/4 c boiled cider (cider syrup, basically-you could probably substitute some maple syrup, honey, or even pomegranate molasses, but you might want to cut the sugar a bit)
  • juice from 1/2 a lemon
  • 1/2 tsp cinnamon
  • pinch of salt
  • one egg, seperated
  • sugar for sprinkling
  1. crust:
  2. Mix the flour and salt on a clean countertop or large cutting board. Cut the butter into small chunks. Toss the butter in the flour, and then press the butter chunks flat using the heel of your hand, tossing them with the flour as you go to get them evenly distributed and to prevent them from sticking/smearing on the counter. When the butter is pretty well incorporated (there should still be some good-sized flattened bits in there), drizzle in the cold water and toss/mix it in. It should all still be very crumbly at this stage. Wrap the crumbs, pressing them together as best you can, in plastic wrap and chill for about 30 minutes. Then, flour your countertop, dump the mixture out, and roll it into a rectangle (it may still fall apart a bit; you can sprinkle on a bit more water as needed). Fold in thirds, turn, and roll again. Repeat for a total of 3 rollings-out, and end with the dough folded in thirds. Cut in half to form two square-ish blocks. Wrap them and chill again until ready to roll out.
  3. filling:
  4. Peel and quarter the apples and pears; cut the cores out of the quarters. Slice the fruit into slices of even thickness. I try for about 1/8 inch. Toss the sliced fruit with the lemon juice. Measure out all the other ingredients into a separate bowl.
  5. to assemble and bake:
  6. Roll out one of your crust pieces on a floured countertop and use it to line your pie plate. Trim the hanging edges to about 1 inch. Set the pie plate in the fridge for a few minutes to chill the bottom crust.
  7. Preheat the oven to 425F. Separate the egg. Beat the white, and beat the yolk (separately) with a drop or two of cold water.
  8. Re-flour your counter and roll out the top crust. Mix the sliced fruit with the other filling ingredients. Grab the chilled bottom crust, brush it with the beaten egg white, and fill it with the fruit. To fit as much as possible, try to keep the slices horizontal/stacked on top of one another instead of letting them fall in higgledy-piggledy. Pour about 1/2 of the collected juices over the top of the fruit, and cover with the top crust. Crimp the edges and cut a decent-sized vent in the top. Brush the top crust with the beaten egg yolk, sprinkle with sugar.
  9. Bake the pie at 425 for 15 minutes, then turn the oven down to a little over 350 and bake for another 45-55 minutes, or until the pie is bubbling over. Err on the side of longer baking. Let cool for several hours before serving.